To make Kellogg’s All-Bran muffin recipe, begin by stirring together 1 1/4 cups all-purpose flour, 1/2 cup sugar, 1 tablespoon baking powder and 1/4 teaspoon salt. Set this mixture aside.
Mix together 2 cups Kellogg’s All-Bran original cereal and 1 1/4 cups fat-free milk in a large mixing bowl. Let the cereal mixture stand for about 2 minutes or until the cereal softens. Add one egg and 1/4 cup vegetable oil; beat well. Stir in the flour mixture only until combined.
Coat twelve 2 1/2-inch muffin pan cups with cooking spray. Spoon the batter evenly into the greased muffin pan cups. Bake at 400 degrees F for approximately 20 minutes or until golden brown; cool for 10 minutes and serve while still warm.
To make these muffins with reduced fat, cholesterol and calories, use 2 tablespoons sugar, 2 tablespoons oil and use two egg whites instead of the egg. To make these muffins with reduced fat and cholesterol, use two egg whites for the egg and 1/4 cup sweetened applesauce or a 2-ounce jar of banana baby food instead of the 1/4 cup vegetable oil. With this variation, the muffin texture may be slightly different from the original All-Bran muffin recipe.